Development and validation of a computational model for steak double-sided pan cooking

J Moya,A Ferrer-Mairal,B Calvo,S Lorente-Bailo,J Grasa,M.A Martínez,M.L Salvador

doi:10.1016/j.jfoodeng.2021.110498

Abstract

The objective of this study was to develop and validate a numerical model to adequately simulate the double-sided pan cooking of beef in a domestic environment. The proposed model takes into account the heat flow from the pan to the meat and the moisture transfer, simultaneously with the meat deformation. The model considers the swelling pressure gradient caused by the shrinkage of the meat fibers and connective tissue due to the denaturation of proteins and the loss of the water holding capacity during cooking. The model results were successfully verified with experimental data of the central temperature and weight loss recorded during cooking for three degrees of doneness. The measured experimental temperatures at the center of the meat were 30 ± 3 °C (very rare), 44 ± 3 °C (rare) and 57 ± 2 °C (done) for a 19 mm steak thickness. Meanwhile, their water losses were 4 ± 2 % , 8 ± 1 % and 11 ± 2 % , respectively. The root mean squared errors of the model predictions were 2.16 °C (very rare), 3.56 °C (rare) and 4.57 °C (done) for the central temperature and 1.48 % , 2.08 % and 2.40 % , respectively for the water loss. The model also correctly predicts cooking times for steaks of different thicknesses, taking weight loss as a reference to set this time. The proposed model is postulated as a useful cooking assistance tool to estimate the optimal cooking time according to consumer preferences.

Highlights

IntroductionThere is increasing interest in developing accurate numerical models of meat cooking processes with the aim of achieving a high degree of knowledge and control of the complex heat and mass transfer phenomena involved
There is increasing interest in developing accurate numerical models of meat cooking processes with the aim of achieving a high degree of knowledge and control of the complex heat and mass transfer phenomena involved.Knowledge of meat behavior during cooking is very important for optimizing and controlling the final quality of the product
A 3D computational model was developed that considers the phenomena of heat and moisture flow transfer and the deformation of meat during the double-sided pan cooking of beef steaks

Summary

Introduction

There is increasing interest in developing accurate numerical models of meat cooking processes with the aim of achieving a high degree of knowledge and control of the complex heat and mass transfer phenomena involved. Knowledge of meat behavior during cooking is very important for optimizing and controlling the final quality of the product. The physical phenomena that underlie the meat cooking process can basically be considered by the coupling of heat and moisture transfer in a deforming porous medium (Datta, 2007). The state of the art models differ in their degrees of approximation and in their complexity. Some exclusively consider conductive heat transfer and the diffusive transport of matter. Little information has been provided on meat deformation during cooking as a solid mechanics problem, with some exceptions such as the research conducted by

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